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home > recipes > appetizers > piperada pintxo
from Tipperary, Ireland Spanish tapa from the Basque region Serves 3 to 4 4 tablespoons olive oil 2 small onions, peeled and diced fine 1 medium green bell pepper, seeded and sliced into thin strips 1 medium red bell pepper, seeded and sliced into thin strips 2 cloves garlic, peeled and minced 1 slice cured ham, cut into strips 2 large tomatoes, chopped Salt and pepper, to taste 4 eggs Chopped parsley, to garnish Heat the oil in a skillet and sauté the onions, bell peppers, and garlic until tender. Fold in the ham and tomatoes, and season with salt and pepper. Continue to heat until the vegetables are almost cooked. Lightly beat the eggs with a fork. Pour the eggs over the vegetables and cook over low heat until the eggs are thick but still soft. Transfer to an earthenware dish, garnish with parsley, and serve warm.

Piperada Pintxo


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keyword: piperada
keyword: pintxo
ethnicity: spanish
recipes for appetizers
recipes by rcoen
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(posted January 15, 2010)

from Tipperary, Ireland

Spanish tapa from the Basque region

Serves 3 to 4

4 tablespoons
olive oil
2 small onions, peeled and diced fine
1 medium
green bell pepper, seeded and sliced into
thin strips
1 medium
red
bell pepper, seeded and sliced into thin strips
2 cloves
garlic, peeled and minced
1 slice cured
ham, cut into strips
2 large tomatoes, chopped
Salt and pepper, to taste
4
eggs
Chopped
parsley, to garnish

Heat the oil in a
skillet and sauté the onions, bell peppers, and garlic until tender. Fold in the ham and tomatoes, and season with salt and pepper. Continue to heat until the vegetables are almost cooked.

Lightly
beat the
eggs with a fork. Pour the eggs over the vegetables and cook over low heat until the eggs are thick but still soft. Transfer to an earthenware dish, garnish with parsley, and serve warm.



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